have you tried sodium citrate? https://modernistcuisine.com/recipes/melty-queso-dip/ …
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I have not, I would think it's too distinctively flavored for cheese
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Seems like a lot of people like it but they're all using it in dishes with peppers/salsa where there's already a sour note
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To qualify my last response: that's also how I've used it. I have not done a classic Mac with it.
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the amount of time saved by skipping a bechamel is pretty small. i understand preferring not to fuss with it if there are shortcuts but it’s hardly kitchen oppression or a conspiracy (unlike the onions thing, about which he is totally correct)
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Yeah, my method uses egg, a bit of mustard, and melting everything together with the cooked pasta so there's some pasta starch in there.
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mmmmmm
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.